Garlic Extract
  • Garlic Extract
  • Garlic Extract

Garlic Extract

Third Party Testing Report
  • Brand: JHD Corp
Ship From Warehouse In Stock Lead Time
China Inventory MOQ: 1kg
US/CA/EU Inventory MOQ: 25KG

Allicin is an organosulfur compound extracted from the bulb (garlic head) of the Allium family Allium plant and also exists in onions and other Allium plants. Its scientific name is diallyl thiosulfinate. The chemical formula is C6H10OS2. The solid agent is a white to light yellow fluid powder, and the liquid agent is a light yellow to brown volatile oily liquid with a strong garlic odor. It decomposes during distillation, and the aqueous solution is placed to form an oily precipitate.


1) Antibacterial sterilization. Escherichia coli, Salmonella, Staphylococcus aureus, Shigella, typhoid bacillus, pneumococcus, streptococcus, and other harmful bacteria inhibit and kill the effect on beneficial bacteria such as Lactobacillus casei had no inhibitory effect.
2) Increasing food attractants. Dissemination of unique garlic flavor, a sense of appetite for animal production, so that the rapid ingestion; also increased after intake of gastric secretion and gastric motility, promoting digestion.
3) Lower cholesterol levels. In serum, egg yolk and liver cholesterol content decreased.


1) Mold deworming. Effectively kills a variety of mold, and mildew significantly effect, inhibiting the growth of maggots, and flies to reduce farm hazards, and extend the shelf life of feed to improve the breeding environment.
2) Improve meat quality. Animal intake, the quality of its meat, and eggs increased significantly reducing the original stench, the taste more delicious.

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